Oreo Cheesecake Crumbl Cookies

Preparation

Step 1: Blend the Base [00:15]

• In a small blender, combine 240g of plain non-fat Greek yogurt, 120g of fat-free cream cheese, 1 large room-temperature egg, and 50g of egg whites.
• Blend on low for only 5-7 seconds, being careful not to over-blend to avoid incorporating too much air.

Step 2: Combine Dry Ingredients [00:21]

• Transfer the mixture to a bowl. Add 50g of Birthday Cake whey/casein blend protein powder, 14g of sugar-free/fat-free cheesecake pudding mix, and a big pinch of sea salt. Mix to avoid clumping, being careful not to overmix.

Step 3: Add Oreos [00:27]

• Fold in 4 crushed Oreo Thins into the mixture.

Step 4: Prepare the Pans [00:31]

• Add the mixture to 4-inch springform cheesecake pans. Cover the bottoms with aluminum foil to ensure they stay secure.

Step 5: Bake the Cheesecakes [00:37]

• Place the pans in a tray with some water to ensure even cooking. Bake at 300°F (150°C) for 30 minutes.
• Once done, turn off the oven, slightly open the door, and leave the cheesecakes inside for another 20-25 minutes.

Step 6: Cool and Chill [00:41]

• Let them cool to room temperature, take them out of the molds, and refrigerate overnight.

Step 7: Garnish [00:45]

• Once chilled, top with fat-free Cool Whip and additional crushed Oreos. For a better texture, place in the freezer for 30-60 minutes before serving.